GQ's Alan Richman Visits Mario Batali's Tarry Lodge, Digs the Pizza

Tarry Lodge is one of the most interesting pizzerias in New York. The crusts are thin, charred, toothsome, and just a bit too chewy—you’re unlikely to finish off every bit of your puffy outer ring. The toppings—I tried four—are creative and triumphant. Not one dud. They include spicy salami and porcini; truffles, pig cheek, and egg; meatballs and jalapeño peppers; and a clam pie that is unlike any other clam pizza I’ve tried, which means the clams aren’t overcooked so horrendously they taste like rubber-bands-of-the-sea. The pie with black truffles costs $14, which means those certainly aren’t fresh tuber melanosporum from Périgord sprinkled atop them, but they’re good enough to provide a hint of the unrivaled truffles-with-eggs experience.

New York Social Diary's Jordana Z. visited Tarry Lodge earlier this year and actually has pictures of the pizza.

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About the Author

Adam Kuban is the founder of Slice, where he has been writing about pizza since October 10, 2003. He also founded A Hamburger Today, but burgers don't really do much for him these days. If you find Adam anywhere on SE these days, it's primarily in Talk and in the comments of Slice. He has taken an extended hiatus from his weekly pizza reviews and monthly Home Slice feature while he explores the actual work of pizza-making at Paulie Gee's in Greenpoint, Brooklyn.